Culinary Events Chef

2 weeks ago

Boothbay Harbor, Maine, United States Spruce Point Inn Resort & Spa Full time

About Us:

At Spruce Point Inn Resort & Spa, we prioritize our people. Our organization is committed to fostering a supportive and inclusive workplace that champions diversity, personal growth, and overall wellbeing. This dedication to a People First culture is evident in our employee development initiatives and our focus on cultivating meaningful relationships.

Whether you are embarking on your journey in the hospitality sector or are an experienced professional, Spruce Point Inn offers a collaborative environment that promotes growth and success across our renowned resort.

Location Overview:
Join us in a unique setting where we believe in Work-Life Effectiveness through various practices, policies, and programs designed to help our employees thrive both professionally and personally.

Benefits:
We provide an array of benefits for our full-time, year-round team members, including:

  • Comprehensive Medical and Dental insurance tailored to your needs
  • Access to Benchmark University for personal and professional development through online courses
  • 401K matching to support your financial future
  • Discounted hotel room rates for employees
  • Generous Paid Time Off
  • Employee Assistance Program for additional support
  • Family-friendly employee events
  • Partnerships and discounts with major retailers
  • And many more benefits—please inquire for details

Position Overview:
The Culinary Events Chef is a seasonal role that requires a passion for the culinary arts. We seek an individual who is innovative, driven, and eager to enhance their skills in a dynamic kitchen environment.

Key Responsibilities:
Reporting to the Executive Chef or Executive Sous Chef, the Culinary Events Chef will:

  • Oversee the daily operations of all banquet services.
  • Possess a thorough understanding of professional kitchen dynamics.
  • Implement the Executive Chef's vision and ensure team alignment.
  • Provide guidance and training to kitchen staff.
  • Ensure the quality and presentation of all culinary offerings.
  • Maintain cleanliness and sanitation standards throughout the kitchen.
  • Execute new menu items and ensure their successful implementation.
  • Keep accurate administrative records and meet project deadlines.
  • Organize and maintain recipe files.

Qualifications:
We require a minimum of 3 years of experience in a luxury hotel or high-volume catering environment. Candidates should be capable of leading, training, and supervising banquet kitchen staff, with a solid foundation in essential culinary skills.

Compensation:
The compensation for this position ranges from $22.00 to $24.00 per hour, depending on qualifications and experience.

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